Ginger Ice Cream Sandwiches in a Snap

In the summer, when I’m not at work, I want to spend as little time in the kitchen as possible. A go-to dessert for minimum effort and maximum flavor is ice cream sandwiches.

Make a batch of cookies, sandwich two with a scoop of ice cream, and you’re set.

You don’t even have to make the ice cream. Buy a quart of your favorite flavor(s) at Bi-Rite, Humphry Slocombe, Mr. and Mrs. Miscellaneous, Swensen’s — or even Haagen Dazs or Ben and Jerry’s from the grocery store. Luckily in the Bay Area you can get great ice cream without making a custard base and dragging out the ice cream machine.

It’s more important, however, that the cookies be homemade. Even when frozen you can taste the difference.. Select a cookie that when frozen is still soft and chewy, because a rock hard cookie is no fun to eat.

You can make the ice cream sandwiches any size: Make them small and you can pop them into your mouth; Large and you can eat it slowly and savor every bite.

Here’s my recipe for ginger cookies. It’s not only a perfect ice cream sandwich cookie, but it goes well with all flavors of ice cream. I originally paired them with lemon but have also used coffee, chocolate chip, raspberry sorbet, and coconut. Let me know what combinations you come up with.

Ginger Cookies

Makes about 60 cookies

2 1/4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon kosher salt

1/4 teaspoon ground white pepper

3/4 cup granulated sugar, divided

1/2 cup firmly packed light brown sugar

8 ounces (16 tablespoons) unsalted butter, at room temperature

1 large egg

1/3 cup light or dark molasses

In a bowl, stir together the flour, baking soda, ginger, cinnamon, allspice, salt, and pepper. Set aside.

Combine 1/2 cup of the granulated sugar, the brown sugar, and the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the egg and beat until mixed, and then beat in the molasses until blended. Reduce the speed to low, add the dry ingredients, and mix until incorporated. Refrigerate the dough for 30 minutes.

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Spread the remaining 1/4 cup granulated sugar in a small, shallow bowl. To shape each cookie, using a small spoon or ice cream scoop, scoop up a spoonful of the dough and roll between your palms into a 3/4-inch ball. As the balls are formed, roll them in the sugar, coating evenly, and then place on the prepared baking sheets, spacing them 2 to 3 inches apart. Flatten the balls slightly with 2 fingers.

Bake until golden brown and set around the edges but still soft inside, about 12 minutes. At the midway point, switch the pans between the racks and rotate them 180 degrees to ensure even baking. Let cool on the pans to room temperature. Bake more trays if necessary.

Planning Ahead: The dough may be made up to a week in advance and kept in the refrigerator. The cookies may be baked a day ahead. Store in an airtight container at room temperature.

In the summer, when I’m not at work, I want to spend as little time in the kitchen as possible. A go-to dessert for minimum effort and maximum flavor is ice cream sandwiches.

Make a batch of cookies, sandwich two with a scoop of ice cream, and you’re set.

You don’t even have to make the ice cream. Buy a quart of your favorite flavor(s) at Bi-Rite, Humphry Slocombe, Mr. and Mrs. Miscellaneous, Swensen’s — or even Haagen Dazs or Ben and Jerry’s from the grocery store. Luckily in the Bay Area you can get great ice cream without making a custard base and dragging out the ice cream machine.

It’s more important, however, that the cookies be homemade. Even when frozen you can taste the difference.. Select a cookie that when frozen is still soft and chewy, because a rock hard cookie is no fun to eat.

You can make the ice cream sandwiches any size: Make them small and you can pop them into your mouth; Large and you can eat it slowly and savor every bite.

Here’s my recipe for ginger cookies. It’s not only a perfect ice cream sandwich cookie, but it goes well with all flavors of ice cream. I originally paired them with lemon but have also used coffee, chocolate chip, raspberry sorbet, and coconut. Let me know what combinations you come up with.

Ginger Cookies

Makes about 60 cookies

2 1/4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon kosher salt

1/4 teaspoon ground white pepper

3/4 cup granulated sugar, divided

1/2 cup firmly packed light brown sugar

8 ounces (16 tablespoons) unsalted butter, at room temperature

1 large egg

1/3 cup light or dark molasses

In a bowl, stir together the flour, baking soda, ginger, cinnamon, allspice, salt, and pepper. Set aside.

Combine 1/2 cup of the granulated sugar, the brown sugar, and the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the egg and beat until mixed, and then beat in the molasses until blended. Reduce the speed to low, add the dry ingredients, and mix until incorporated. Refrigerate the dough for 30 minutes.

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Spread the remaining 1/4 cup granulated sugar in a small, shallow bowl. To shape each cookie, using a small spoon or ice cream scoop, scoop up a spoonful of the dough and roll between your palms into a 3/4-inch ball. As the balls are formed, roll them in the sugar, coating evenly, and then place on the prepared baking sheets, spacing them 2 to 3 inches apart. Flatten the balls slightly with 2 fingers.

Bake until golden brown and set around the edges but still soft inside, about 12 minutes. At the midway point, switch the pans between the racks and rotate them 180 degrees to ensure even baking. Let cool on the pans to room temperature. Bake more trays if necessary.

Planning Ahead: The dough may be made up to a week in advance and kept in the refrigerator. The cookies may be baked a day ahead. Store in an airtight container at room temperature.

In the summer, when I’m not at work, I want to spend as little time in the kitchen as possible. A go-to dessert for minimum effort and maximum flavor is ice cream sandwiches.

Make a batch of cookies, sandwich two with a scoop of ice cream, and you’re set.

You don’t even have to make the ice cream. Buy a quart of your favorite flavor(s) at Bi-Rite, Humphry Slocombe, Mr. and Mrs. Miscellaneous, Swensen’s — or even Haagen Dazs or Ben and Jerry’s from the grocery store. Luckily in the Bay Area you can get great ice cream without making a custard base and dragging out the ice cream machine.

It’s more important, however, that the cookies be homemade. Even when frozen you can taste the difference.. Select a cookie that when frozen is still soft and chewy, because a rock hard cookie is no fun to eat.

You can make the ice cream sandwiches any size: Make them small and you can pop them into your mouth; Large and you can eat it slowly and savor every bite.

Here’s my recipe for ginger cookies. It’s not only a perfect ice cream sandwich cookie, but it goes well with all flavors of ice cream. I originally paired them with lemon but have also used coffee, chocolate chip, raspberry sorbet, and coconut. Let me know what combinations you come up with.

Ginger Cookies

Makes about 60 cookies

2 1/4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon kosher salt

1/4 teaspoon ground white pepper

3/4 cup granulated sugar, divided

1/2 cup firmly packed light brown sugar

8 ounces (16 tablespoons) unsalted butter, at room temperature

1 large egg

1/3 cup light or dark molasses

In a bowl, stir together the flour, baking soda, ginger, cinnamon, allspice, salt, and pepper. Set aside.

Combine 1/2 cup of the granulated sugar, the brown sugar, and the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add the egg and beat until mixed, and then beat in the molasses until blended. Reduce the speed to low, add the dry ingredients, and mix until incorporated. Refrigerate the dough for 30 minutes.

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Spread the remaining 1/4 cup granulated sugar in a small, shallow bowl. To shape each cookie, using a small spoon or ice cream scoop, scoop up a spoonful of the dough and roll between your palms into a 3/4-inch ball. As the balls are formed, roll them in the sugar, coating evenly, and then place on the prepared baking sheets, spacing them 2 to 3 inches apart. Flatten the balls slightly with 2 fingers.

Bake until golden brown and set around the edges but still soft inside, about 12 minutes. At the midway point, switch the pans between the racks and rotate them 180 degrees to ensure even baking. Let cool on the pans to room temperature. Bake more trays if necessary.

Planning Ahead: The dough may be made up to a week in advance and kept in the refrigerator. The cookies may be baked a day ahead. Store in an airtight container at room temperature.